Ingredients:

  • 1.5 lb top sirloin steak, cut into 1-inch cubes
  • 12 oz bowtie (farfalle) pasta
  • 2 tbsp neutral oil (grapeseed or avocado oil)
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup reserved pasta cooking water
  • 0.25 cup fresh Italian flat-leaf parsley, chopped
  • 2 tbsp fresh chives, finely snipped
  • 1 tsp lemon zest
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the bowtie pasta and cook for approximately 1 minute less than the package instructions for al dente texture. Reserve 1/2 cup of the starchy pasta water before draining.
  2. While pasta boils, pat the steak cubes completely dry with paper towels. Season generously on all sides with salt and black pepper.
  3. Heat a large cast-iron skillet over high heat with 2 tablespoons of neutral oil. Once the oil is shimmering and just smoking, add the steak bites in a single layer. Sear for 2-3 minutes without moving to develop a dark brown crust, then toss to brown the remaining sides. Remove steak from the pan and set aside.
  4. Reduce heat to medium. Add the butter to the same skillet, scraping the bottom with a wooden spoon to loosen the browned steak bits (the fond). Add the minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the heavy cream and whisk continuously. Bring to a gentle simmer. Stir in the Parmesan cheese and the reserved pasta water, whisking until the sauce is smooth and emulsified.
  6. Add the cooked pasta and steak bites (along with any accumulated juices) back into the skillet. Toss for 1-2 minutes until the sauce thickens and coats the pasta.
  7. Remove from heat. Garnish with fresh parsley, chives, and lemon zest. Serve immediately.